window.KlarnaThemeGlobals={}; >
0
Mango and Apricot Pancakes

Mango and Apricot Pancakes

You asked for a tasty breakfast recipe we brought it. Mango and apricot pancakes, each child likes to have it for breakfast. Try it and thank us later.

Makes: 12 pancakes
Time: 20 minutes
Age: 12+ months

 

Ingredients:

250ml whole milk
250g mango
130g plain flour
120g apricot
Zest of 1 lemon
1 medium egg
2 Tbsp natural plain yoghurt
1 Tbsp sunflower oil
2 tsp baking powder
1 tsp pure vanilla extract

Instructions:

  • Peel, cut and put the mango in a blender. Blitz to create a smooth puree.
  • Thoroughly wash the lemon and finely grate the zest.
  • In a mixing bowl, add the mango puree, milk, egg, oil, lemon zest and vanilla extract and whisk well to combine.
  • Sift in the flour and baking powder and mix well until smooth but don’t overmix.
  • Meanwhile, heat a non-stick frying pan over medium heat and spoon the mixture over to form round pancakes. 
  • Cook for 3-5 mins and flip them when bubbles appear on the surface.
  • Cook on the other side for 3 more minutes or until golden brown.
  • Meanwhile, peel, pit and puree the apricots with the yoghurt in the blender to make a smooth sauce.
  • Store the pancake batter and sauce in separate airtight containers in the fridge for up to 2 days or freeze for up to 3 months. 
  • Cook the pancakes and pour the sauce over just before serving.

Enjoy!

 

Nutrition Information Typical Values: 

Nutrient per 100g per serving (67g)
Energy

566kJ/ 135kcal

379kJ/ 90kcal

Fat

of which saturates

3.9g

1.3g

2.6g

0.9g

Carbohydrate

of which sugars

20g

7.2g

13g

4.8g

Protein 4.3g 2.9g
Salt 0.45g 0.3g
Vitamin C 12mg (15%) 8.2mg

% reference intake of an average adult (8400kJ/2000kcal)